Homemade Sausage Making

can I grind and mix seasonings,then let it sit refridgerated of course, for a day or two before stuffing and smoking, and about what % of fat to meat does an average butt have? thanks,orf...

Yes you can Orf, but bear in mind the longer it sits after being ground, the harder it is to stuff it. It sets up just like cement and after a few days, you'll probably have to add more water to it and remix it before you can stuff it into casings. No problem, just a hassle.
The average butt has about 25-30% fat in it - just perfect for making sausage. By the time you get the shoulder trimmed up just a bit, it's ideal for sausage. Always check for glands and cut them out if you see one. Most butchers do a pretty good job in removing them these days but occasionally one can slip by. Yell if you have any other concerns.

Best Wishes,
Chuckwagon

I've only just started making sausages and thought the butts "looked" like about 15 to 20% so I didn't add any fat and they came out very good imo.again thanks for the replies and I'm sure I'll be asking more ?'s. I always try to make it harder than it is. If you'se have any ?'s on carpentry,make smokehouse,etc.,feel free to ask me there I can help u.